*Lemon and Poppy Seed Muffins*
Makes one dozen

Light and sweetly tangy and filled with lots of poppyseed crunch, and a scrummy  lemon sugar topping!!


3 tsp finely grated lemon zest
220g caster sugar (1 cup)
335g of self raising flour (2 1/4 cup)
2 TBS poppy seeds
80ml of fresh lemon juice (1/3 cup)
250ml of milk (1 cup)
60g of butter, melted (1/3 cup)
2 large free range eggs, beaten

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 cup muffin cup pan really well.  Set aside.

Place the sugar and lemon zest into a large bowl.  Rub the two together with your fingertips really well.  (This smells great!)  Remove 3 TBS of the mixture and set aside.  Sift the flour into the remainder.  Stir in the poppy seeds.  Whisk together the lemon juice, milk, beaten eggs and melted butter.  Make a well in the centre of the dry ingredients and add the liquid all at once.  Stir together only to combine.  Spoon into the prepared muffin cups, dividing it equally. 

Sprinkle the tops of each with the reserved lemon sugar.

Bake for 20 to 25 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Allow to cool in the pan for ten minutes before removing to a wire rack to finish cooling.  Serve warm or at room temperature.